Fetchez la Vache
Specifics
Reference
Style:
Brew Date: June 25, 2017
Yield: 5.5 gallons
Reference
Color (SRM/EBC):
12.6/24.8
Bitterness (Calc): 31.7 IBU (Tinseth)
BU/GU: 0.4
Calories: 253 (12 ounces)
Conditioning: Keg
ABV: 9.7%
ABW: 7.6%
Batch No: 10-2017
OG: 1.079
OG (Plato): 19.1° P
Target OG: 1.072
FG: 1.006
FG (Plato): 1.54° P
Target FG: 1.008
Real Extract: 4.72° P
App. Atten.: 91.9%
Real Atten.: 75.3%
Status: Lagering
General Information
Method: All Grain
Comments

Messed up the amount of sugar to add in primary - ended up putting in two pounds total instead of the single pound the recipe called for. Should be OK.

Added gelatin prior to cold crashing. Not much effect. Added gelatin again at kegging.

Tasted at kegging. Excellent body and farmhouse character, attenuation is low so some perception of dryness.

 

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Adjuncts
1.50 pounds Sucrose (Table Sugar)  
0.50 pounds Brown Sugar, Dark  
Reference
Hops
Boil
Total Boil Time: 90 minutes
Reference
Yeast
Name: Biere de Garde
Manufacturer: Wyeast
Product ID: 3725
Type: Ale
Flocculation: Low
Attenuation: 74-79%
Alcohol Tolerance: High
Temperature Range: 70–95°F
Amount: 2000 ml
Equipment Profile

8 Gallon/28 Liter Kettle and 10 Gallon/38 Liter Cooler Mash Tun

Batch Size: 5.00 gallons Boil Volume: 6.50 gallons
Evaporation Rate: 11.00% per hour Mash Tun Dead Space: 0.25 gallons
Efficiency: 72% Mash Tun Weight: 9.00 pounds
Hop Utilization: 100% Mash Tun Volume: 10.00 gallons
Loss: 0.50 gallons Mash Tun Specific Heat: 0.30 Cal/gram per °C
Mash Profile

Single Infusion Mash, Extra Light Bodied Beer, No Mash Out

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
Notes:

Low mash temperature for extra dry styles.

Steps

# Name Type Time Temp. Description
1 Mash In Infusion 90 min. 147°F

Add 100% of mash water at 159° F / 70.5° C

Water Profile

Highlands Ranch, Colorado

Calicum: 31.4 ppm
Bicarbonate: 56.9 ppm
Sulfate: 41.1 ppm
Chloride: 0.9 ppm
Sodium: 27.0 ppm
Magnesium: 3.5 ppm
PH: 5.4%
Notes:

Filtered through standard charcoal system.

Procedure
  • Make a syrup of the sugar (to pasteurize) and add cooled to primary after 2-3 days post-pitch
  • Add yeast at 64 degrees and maintain the temperature until fermentation is active. Raise the temperature 1 degree every day until it reaches 67. Finish fermentation at that temperature.
  • Lager and cellar for 35-60 days.
Fermentation
Primary: 3 days @ 64° F
Secondary: 11 days @ 67° F
Lager: 60 days @ 32° F
print logprint default Output to Beer XML
Bottle Label
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Brew Status